Orange Roasted Beet Salad


Orange Roasted Beet Salad

Part of Ep. 1803 Ep. 1803 - Sustainable Gardens

Credit: Recipe courtesy of Bon Appetit Management Co.


3 lb. red beets
1/4 cup canola oil
Zest and juice of 1 orange
Zest and juice of 1 lime
3 Tbsp. extra-virgin olive oil
Kosher salt
Fresh mint or basil, chopped
Fresh mesclun or spinach


Preheat oven to 350°. Lightly coat beets with canola oil and sprinkle with salt. Place on a cookie sheet and bake for 45 minutes to an hour, or until a toothpick can be inserted into beets with little resistance. Remove beets and allow to cool enough to handle. Peel beets and dice into bite-size pieces. In a mixing bowl, toss beets with olive oil, zest, juice and salt to taste. Add fresh mint or basil. Serve atop dressed fresh greens.


Funding for The Wisconsin Gardener is provided, in part, by The Wisconsin Master Gardener Association.


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